AQUA RESTAURANT

BELVÁROSI RESTAURANT

ONYX STREET FOOD HOUSE

3 Kossuth Street, Kistelek, 6760

1-3 Rákoczi Street, Kistelek, 6760

1 Jókai Street, 6760-Kistelek

ZEFIR CONFECTIONARY

PÁLMA CONFECTIONARY

CENTRAL CAFÉ

12/A Kossuth Street, 6760-Kistelek

2 Jókai Street, 6760-Kistelek

8 Petőfi Street, 6760-Kistelek

AQUA HOTEL

RÓZSALIGET DORMITORY OF KISTELEK

VÁR-LAK GUESTHOUSE

3 Kossuth Street, 6760-Kistelek

4 Ifjúság Square, 6760-Kistelek

170 Tanya, 6760-Kistelek

●  600 g beef shin or shoulder, or any tender part of the beef cut into

     2 x 2 cm cubes

●  2 tablespoons oil or lard

●  2 medium onions, chopped

●  2 cloves of garlic

●  1-2 carrots, diced

●  1 parsnip, diced

●  1-2 celery leaves

●  2 medium tomatoes, peeled and chopped, or 1 tbs. tomato paste

●  2 fresh green peppers

●  2-3 medium potatoes, sliced

●  1 tablespoon Hungarian paprika powder (sweet)

●  1 teaspoon ground caraway seed

●  1 bay leaf

●  ground black pepper and salt according to taste

●  water

Heat up the oil or lard in a pot and braise the chopped onions in it until they get a nice golden brown colour. Add the beef cubes and saute them till they turn white and get a bit of brownish colour as well. Sprinkle the braised onions and meat with paprika powder while stirring them to avoid getting the red spice burnt.

The meat will probably let out its own juice, let the beef-cubes simmer in it while adding the grated or crushed and chopped garlic (grated garlic has stronger flavour), the ground caraway seeds, some salt and ground black pepper, the bay leaf, pour enough water to cover the content of the pan and let it simmer on low heat for a while. When the meat is half-cooked (approx. in 1,5 hour, but it can take longer depending on the type and quality of the beef) add the diced carrots, parsnip and the potatoes, the celery leaf and some more salt if necessary (vegetables tend to call for more salt).

You’ll probably have to add some more (2-3 cups) water too. When the vegetables and the meat are almost done add the fresh tomato cubes or paste and the sliced green peppers. Let it cook on low heat for another few minutes. You can remove the lid of the pan if you want the soup to thicken.

When the meat is half-cooked (approx. in 1,5 hour, but it can take longer depending on the type and quality of the beef) add the diced carrots, parsnip and the potatoes, the celery leaf and some more salt if necessary (vegetables tend to call for more salt). You’ll probably have to add some more (2-3 cups) water too. When the vegetables and the meat are almost done add the fresh tomato cubes or paste and the sliced green peppers. Let it cook on low heat for another few minutes. You can remove the lid of the pan if you want the soup to thicken.